A while ago Jeff Heaney from Bauscher plates put me up to compete against my co-worker and former student Thomas Allen in a presentation challenge. Thomas finished the assignment before I did. However, I was determined to get my part completed before I took off to Uruguay for the potato board presentation.
So here it is:
Antipasti: Peperone farcito
Piccolo primo: Potato flakes and warm potato leek soup
Zuppa: Spring pea and caramelized onion soup
Grande Primo: Risotto al frutti di mare
Secundo: Fig stuffed quail with polenta
Dolce: Tiramisu
Feel free to give me your feedback and look for the showdown on the Deep Plate Blog.
Filed under: Bauscher Plates, Cook Street Tagged: | antipasti, Bauscher Plates, Carabaccia, Deep Plate Blog, Piedmont, Potato dish, Quail, Sucundo, tiramisu, tuscany, United States Potato Board, Zuppa
Can I have the recipe for that pea & caramelized onion soup please? It looks amazing!
Here is the recipe for Carabaccia. Hope you enjoy making it.
¼ cup diced pancetta
¼ cup extra virgin olive oil
5 large yellow onions (sliced thin with the grain: émincé)
1 cup white wine
1 pinch crushed red pepper
1 tablespoon balsamic vinegar
2 quarts chicken stock
½ teaspoon ground cinnamon
¼ teaspoon clove
2 cups shelled fresh or frozen green peas
Salt and black pepper to taste
12 slices ciabatta bread
Preparation
1. Cut pancetta and place along with 1/3 cup olive oil in an 8 qt. pot
2. Add onions, red pepper, and sweat over low heat, stirring frequently, until onions are very soft and have turned golden brown, about 40 minutes.
3. In another pot add the chicken stock and bring to a boil, add the shelled peas
4. Cook peas until tender, remove them from the stock and place in blender with an ice cube. Purée until nice and smooth
5. When the onions are nice and caramelized add the white wine, balsamic vinegar, the cinnamon and clove
6. Once the alcohol from the wine has cooked off, add the chicken stock.
7. Cut slices of ciabatta and brush each slice with olive oil and toast until golden
8. Add the pea purée to the onion soup, adjust seasoning with salt and pepper
9. Lay 2 slice of toast in each of six deep soup bowls. Ladle soup drizzle with a little olive oil and serve.
YIELD
6 servings
Thank you!